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#1 |
Don't knock the Ash...
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Did a 10 lb skin-on pork shoulder for a wine party I had on saturday (Italian-themed)...Boned it, stuffed it with minced onion, garlic, fennel seeds and rosemary....300 degree oven for about 5 hours, then ramped up oven to 500 for 20 minutes to crisp up the skin....and man, did it crisp up!!....pulled it and cracked up the skin with it...served it with a grilled veg salad with fig balsamic and sharp provolone...lots of Italian apps, cheeses, etc....24 bottles of wine later, successful party!!
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Keith |
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#2 |
Guest
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Yea... Definitely my kind of meal...!!!
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#6 |
Dear Lord, Thank You.
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"24 bottles of wine later" sounds like our Family Day every weekend, LOL.
All the girls make crazy good stuff every weekend, usually things they find on Pinterest. I sure hope they find that pork shoulder recipe, Keith!!! ![]()
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#7 |
Just plain insane!
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Dang that looks good!! We have gotten so health conscious lots of folks don't know how good pork skin is. I certainly don't suggest eating it every day... but what a treat once in a while.
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#12 |
I'm nuts for the place
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24 bottles of wine? That's a feat in and of itself. I can't drink more than a bottle lol.
The pork shoulder looks amazing. Nice work!
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The problem is not the problem. The problem is your ATTITUDE about the problem. |
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#13 |
The Manhattan Project
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just deboned a shoulder for the first time for smoking in my pit sure is a nice way to get the rub inside it now i need a few cases of wine
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